Description
Tuna salad served in fresh cucumber boats, offering a crunchy and refreshing low-carb snack or light lunch. Perfectly balanced with protein, healthy fats, and a touch of creamy goodness.
Ingredients
Units
Scale
- 1 can (5 oz) tuna in water, drained
- 2 medium cucumbers
- 1/4 cup Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 cup red onion, finely diced
- Salt and pepper, to taste
- Optional toppings: paprika, capers, or sliced olives
Instructions
- Cut the cucumbers in half lengthwise and scoop out the seeds using a spoon to create a boat shape.
- In a bowl, mix together the drained tuna, Greek yogurt or mayonnaise, Dijon mustard, lemon juice, fresh parsley, red onion, salt, and pepper until well combined.
- Spoon the tuna mixture into each cucumber boat, filling them generously.
- Top with optional toppings like a sprinkle of paprika, capers, or sliced olives for added flavor.
- Serve immediately as a light lunch or appetizer, and enjoy your tuna cucumber boats!
Notes
- You can substitute the Greek yogurt with mayonnaise or avocado for a richer taste.
- For extra crunch, you can add chopped celery or bell peppers to the tuna mixture.
- If you prefer a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the tuna mixture.
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 90
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 15mg